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Multiresponse Optimization Minimizes Salt in Natural Cucumber Fermentation and Storage

1993; Wiley; Volume: 58; Issue: 6 Linguagem: Inglês

10.1111/j.1365-2621.1993.tb06188.x

1750-3841

Anne A. Guillou, John D. Floros,

Sugarcane Cultivation and Processing

ABSTRACT Response surface methodology was used during natural cucumber fermentation and storage to quantitatively determine effects of NaCl (0–10%), CaCl 2 (0–0.4%) and potassium sorbate (0–0.4%) on brine pH, cucumber texture and microbial (yeast/mold) contamination. Multiresponse optimization methods (conventional and improved graphical methods, extended response surface procedure and desirability function approach) were employed to minimize use of NaCl. Cucumbers fermented and stored in brines containing ∼3% NaCl, 0.28% CaCl, and 0.3% potassium sorbate were predicted to exhibit vigorous fermentation, be free of yeast/mold contamination, and maintain good firmness after 6 mo storage. Predicted results were experimentally confirmed.